drink
Turkish Coffee (Cafe a la Turque)
From Gancel's culinary encyclopedia of modern cooking, 1920
The Turks always order coffee 'caimakcli', which means frothy.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
777Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein0.3 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium120 mg
Calcium14 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus7.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate4.7 mcg
Choline6.2 mg
Caffeine95 mg
Water472 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 214. The excerpt below is the record exactly as published.
TURKISH COFFE (Cafe a la Turque) Grind coffee very fine like powder. Put in a special Turkish coffee pot. Mix the amount of coffee desired w. sugar and cold water.
Cook this with the app: pantry check, scaling, and the assistant.